1 cup butter

1 onion, chopped
1 green bell pepper, chopped

1 cup diced celery 3 cloves garlic, minced

2 tablespoons all-purpose flour

1 teaspoon Cajun seasoning

1 cup milk

1 (10.75-ounce) can cream of mushroom soup

8 ounces processed cheese with jalapenos, cubed

4 cups crawfish tails, cooked, peeled and deveined

1 (16-ounce) package fettuccini, cooked and kept warm

In a large skillet, melt butter, over medium heat. Add onion, bell pepper, celery and garlic; cook for 2 minutes, stirring frequently. Stir in milk; cook 5 to 6 minutes, or until slightly thickened, stirring constantly. Add soup and cheese, stirring until cheese is melted. Add crawfish, and cook until warmed through. Serve over fettuccini. Garnish with chives, if desired.

2 qt. Crawfish tails
2 Large Onions, finely chopped
1/4 large bell pepper, finely chopped
1/2 cup cooking oil
1/2 stick of butter
30-40 cleaned heads
1/2 cup crawfish fat
Progresso breadcrumbs

3/4 cup flour
3/4 cup oil
2 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 bell pepper, finely chopped
2 stalks celery, finely chopped
1 qt. Crawfish tails
2 qts. water with 4 chicken bullion cuves
green onion tops and parsley, chopped,
to taste, black pepper, red pepper, salt, to taste.

Stuffed Heads: Grind 2 quarts of crawfish tails, add onions, bell pepper, cooking oil, butter, and, crawfish fat, in a large Dutch oven, and simmer until all vegetables are well cooked. Add salt and pepper (liberally), garlic, parsley, and green onions. Add breadcrumbs, enough to make a good stuffing consistency. Stuff cleaned heads, then roll in breadcrumbs and bake in a flat pan, stuffing side up, until medium brown. Heads can be frozen and thawed for use later. Note: if you have a little stuffing left over, you can add it to the bisque for flavoring.

Bisque: Make a very dark roux with the oil and flour. The roux should be about the color of a dark beer bottle, but be careful not to burn. As soon as roux reaches desired color, add vegetables, then tails, water, and salt/pepper (liberally). Simmer until tails are cooked. Add baked heads and simmer a little longer. Add green onion tops and parsley, and serve over a bed of rice.

1 lb frozen crawfish tails, thawed
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
4 cups chicken stock, heated
6 tablespoons flour
6 tablespoons butter, sliced
3 tablespoons Cajun seasoning
salt & pepper to taste

Pie Dough (p.138, Lady & Sons book one): 8 tablespoons butter, cubed

1 cup all-purpose flour

1-3 oz. package cream cheese

Yield: 8 pies

Prep time: 15 minutes

Cook time: about 1 hour

Ease of Preparation: moderately easy Recipe Courtesy Paula Deen

Crust: Preheat oven to 325 degrees. Soften cream cheese & butter & blend well. Stir in flour and chill for one hour in refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottom. From pie-crust bottom portion of dough, create dough balls approximately 1 in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown. Filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetable and saute until soft. Add crawfish, Cajun seasoning, and salt & pepper to taste. Saute mixture for 2-3 minutes. Add chicken stock and stir until boiling. Spoon mixture into pre-baked mini dough crusts. Top with a circle of unbaked dough cut from the reserved 1/3 of original dough. Bake for 20-25 minutes until golden brown. Serve while warm.

2 Packages frozen crawfish tails (pre-cooked and cleaned)
1 cup grated Asiago cheese
2 cups grated Monterrey Jack Cheese
2 cups grated Cheddar cheese
1½ cups mayonnaise
½ - ⅔ cup sun-dried tomatoes (chopped)
2 T. fresh garlic
6-8 green onions or scallions (thinly sliced)
paprika

Mix all ingredients except paprika. Pour into a 9x13 baking dish and sprinkle with paprika. Bake in a 350-375 degree oven until it is bubbling and hot throughout probably less than 30 minutes. Serve hot with good corn tortilla chips. This dip is also very good made with small or chopped shrimp in place of the crawfish tails.

Crawfish Dip

3 tbsp. margarine

1 bunch green onions, chopped

1 tbsp. parsley flakes

2 tbsp. flour

1 lg. can Pet milk

3 tbsp. cream sherry

crawfish tails, cooked

salt and pepper to taste

dash of Chinese Red pepper

Blend first 3 ingredients and sauté in saucepan. Gradually add flour and blend in milk and sherry. Stir constantly until sauce thickens. Add tails last with seasonings. Serve Warm with choice of chips or cocktail bread.

Crawfish Pasta

Sauce:

2 sticks butter

1 tbsp. Cajun seasoning

1 bunch green onions, chopped

1 cup fresh parsley, or substitute

2 tbsp. parsley flakes

2 cups heavy cream

1 tsp. minced garlic

Penne pasta prepared according to package directions.

Blend first 3 ingredients and sauté in saucepan. Gradually add flour and blend in milk and sherry. Stir constantly until sauce thickens. Add tails last with seasonings. Serve Warm with choice of chips or cocktail bread.

Crawfish Stuffed Mushrooms

1 lb. large mushrooms

4 tbsp. butter

1 onion, finely chopped

1 tbsp. minced garlic

2 tsp. parsley flakes

Cooked crawfish tails

1 slice bread, dampened in milk

Shredded cheese

Seasoned salt

Dash Chinese Red pepper

Clean mushrooms, removing stems. Chop stems and a few extra mushrooms fine. Food processor is a great tool for chopping the vegetables. Cook in melted butter Until liquid is gone. Add dampened bread to mixture and chopped tails. Add cheese and combine. Season to taste. Stuff caps and bake at 400 for 15 minutes.

Crawfish Carboneaux

1 cup crawfish tail meat

1 stick butter, no substitutes

1 oz. Sauterne or other dry white wine

1 tbsp. minced garlic

1 tbsp. lemon juice

3 green onions chopped

2 cups heavy cream

3 sliced mushrooms

3 tbsp. diced red pepper

1 can diced tomatoes with garlic and oregano

1 tbsp. parsley flakes

½ cup chopped andouille or bacon

Melt butter and cook garlic, onions, mushrooms, peppers, tomatoes, and meat for 3-5 minutes. Add wine and lemon juice to de-glaze pan and cook until liquid is reduced by half. Add cream and cook until thickened, about 5 minutes. Remove from heat and stir in parsley and salt and pepper. Serve over cooked angel hair or fold in other cooked pasta.

Creamy Crawfish with Noodles

1 envelope Italian dressing mix

10 oz. egg noodles

3 tbsp. butter

3 cups cooked crawfish tails

1 cup heavy cream

Parmesan Cheese, freshly grated

2 tbsp. parsley flakes

Cook noodles, drain, and return to pan. Toss with butter and stir in tails, cheese, cream, and parsley. Cook over medium heat, and toss to coat evenly. Serve with a green salad and hot garlic bread.

2 to 3 lbs large shrimp in shell devein and split
1 lb unsalted butter
1 teaspoon dried rosemary
1 teaspoon dried basil
½ cup Worcestershire sauce
2 teaspoons salt
3 tablespoons black pepper
1 teaspoon Tabasco sauce
1 heaping tablespoon minced garlic
3 or 4 lemons thinly sliced

Crust: In 9 x 12 glass baking dish place shrimp in a single layer. Cover with sliced lemons. In sauce pan heat all ingredients to boiling pour over shrimp and lemons. Place on counter until cooled to room temperature. Cover with plastic wrap and place in refrigerator overnight. Bring shrimp to room temperature. Bake shrimp in pre heated oven at 450 degrees for 20 minutes. Serve with bread for sopping juice and plenty of paper towels, as you have to peel the shrimp.
If you can find fresh shrimp with the heads on, this dish goes to a higher level of flavor!

2 lemons, halved
2 limes, halved
1/2 orange, halved
1 tablespoon crushed red pepper
4 pounds unpeeled, large fresh shrimp
2 cups fresh orange juice
2 cups grapefruit juice
2 cups pineapple juice
1/2 cup fresh lemon juice
Louis Sauce
1/2 cup fresh lime juice

Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
Peel shrimp, leaving tails on. Devein, if desired.
Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired. A Favorite Southern Living Recipe

LOUIS SAUCE:

1 lb Crawfish or Shrimp
1 lg Onion
1/2 Bell Pepper
2 pods Garlic
1 bumch Green Onions
1 stick Butter
1 can Rotel Tomatoes
1 can Cream of Mushroom Soup

Saute vegetables in butter until tender
Add crawfish and cover until liquid forms and crawfish are tender
Add mushroom soup and Rotel
Cook 10 minutes and serve over rice

Duke's or Sauer's Mayonnaise

1 lemon , juiced

lemon zest from 1 lemon

salt and freshly ground pepper

2 stalks celery finely sliced

2 geeen onions finely chopped

chives to taste

2 cups crawfish tails

Parsley and lemon slices to garnish, if desired.

Combine all ingredients and combine with enough mayonnaise to coat tails well. Serve chilled.

Wayne Addison's Chippino - Fishermen’s stew

½ lb shrimp peeled and deveined

½ lb large scallops

1 lb mussels

½ cup clam juice

1 can diced tomatoes with garlic, oregano, and basil

½ can tomato paste

1 large onion

¾ teaspoon red pepper flakes

1 tablespoon minced garlic

1 tablespoon oil

1 tablespoon butter

½ cup fresh parsley

Sauté onion and garlic in oil and butter with medium high heat until soft add red pepper flakes cook for two minutes Add all seafood and stir for 2 or three minutes add tomatoes, tomato paste claim juice stir until incorporated cover reduce heat to medium let come to a simmer until all muscles are open. Add parsley allow to simmer 3 o4 4 minutes until parley is cooked. Serve with bread for dipping

1 cup Sour Cream
1 cup Mayo
1/2 cup minced onion
1/2 cup minced celery
3 tablespoons ketchup
4 teaspoons fresh lemon juice
3 teaspoons horseradish
1 teaspoon salt
3 tablespoons ketchup
1/4 teaspoon ground black pepper
1 1/2 lbs medium shrimp, cooked, peeled, deveined
1 (16 oz) box macaroni noodles, cooked and drained

In a large bowl, combine sour cream, mayo, onion, celery, ketchup, lemon juice, horseradish, salt, and peper.

Stir in shrimp and macaroni noodles.
Cover and chill at least 4 hours before serving

1 lb. medium shrimp, peeled and deveined

1/2 cup Duke's or Sauer's mayonnaise

1/4 cup Thai sweet chili sauce

3-5 drops hot sauce

Louisiana Shrimp Fry (to coat shrimp)

3 chopped green onions

lemon wedges

Mix mayo and sauces and set aside.

Roll shrimp in dry Shrimp Fry (straight from package) Deep fry shrimp in hot oil til lightly browned.

This will take about a minute.

Drain on paper towels.

Put shrimp in bowl with sauce and stir to coat.

Serve on bed of shredded lettuce and garnish with chopped green onions and lemons, if desired.

Amaretto Lemon Dream Dessert by Fr. Shaun Wesley

Cake:

1 18¼-ounce package lemon cake mix

1 egg

8 T. butter, melted (not margarine)

Filling:

1 8-ounce package cream cheese, softened

2 eggs

1 t. almond extract (not almond flavoring)

8 T. butter, melted (not margarine)

1 16-ounce box powdered sugar

¾ cup sliced almonds

Preheat oven to 350 degrees. Combine cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13-by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add eggs, almond extract and butter and beat together. Add powdered sugar and mix well. Spread filling over cake batter and sprinkle evenly with sliced almonds.

Bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Let cool to room temperature, cut and serve.

Make Duncan Hines Dark Chocolate Cake according to package directions for 2 layer cake.

Cool completely.

Frost with chocolate buttercream icing.

Micowave can of Duncan Hines Chocolate Frosting and pour over top to cake.

Garnish with fresh strawberries and Cool Whip.